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Individual Bumble Berry Pies

Bumble berry pie is my absolute favorite pie of all time. For me, this pie screams comfort food! Whatever season, I could eat this pie, if only the ingredients were always in season. How I discovered bumble berry pie was at a farmer’s market. This Amish man would sell these delicious pies every Wednesday and Saturday. I had always loved strawberry rhubarb pies, but when I saw bumble berry, I was intrigued, I had to try it. I was instantly hooked, strawberry rhubarb shed a tear that day, because I moved on to better pie.

So you might be thinking, why the individual pies, verse the homey big pie? Well, for one, I didn’t have enough rhubarb on hand, opps. So what did I do, I made individual pies! Portion control, no sharing required and a nice amount of flaky crust in every bit! So, why don’t we make individual pies all the time!?

So I’ll let you in on a secret, I made my life easy and bought frozen raw pie dough. I know, shame on me. I used Trader Joe’s frozen pie dough, and can I tell you, that it came out so flaky and delicious! I would use it again in a heart beat.

I’ll let you in on another secret, don’t cover your leftovers with a plastic cover, or plastic wrap. The crust will lose it’s flaky crust. Instead, loosely cover you pie or storage container with foil.

This pie is a great end of the summer, beginning of fall pie. It’s fruity flavors are bright, but the warmth of the cinnamon and vanilla create a cozy feeling.

Instructions:
1. Chop fruit as specified above. In a large bowl, mix fruit, sugars, cinnamon and vanilla. Once mixed well. Add 1 tsp. of sifted cornstarch at a time and mix well. You will repeat this until each of the 4 tsp. are well incorporated. If you do not sift the cornstarch, you will end up with chunks of cornstarch throughout the fruit.

2. Roll out your pie dough and cut out 9 (4 inch) circles. Grease a muffin pan and line the pie dough in each round. Fill with the fruit filling just to the top.

3. Make sure to put a pan lined with foil under your muffin tin to catch liquid sugar. Cook for 40 – 45 minutes. Let cool and take a knife and round the edges, which will release them from the pan. Serve with vanilla ice cream and enjoy!

**For enough filling for a 9inch pie, multiply this recipe by 1.5.

I hope you try this recipe and love it! I promise you won’t regret it!